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Low-Carb Refrigerator Pickles

|Low-Carb Refrigerator Pickles

Pickled cucumbers and gherkins are a great condiment for burgers, sausage rolls, and even on top of keto pizza. The reason I make my own is that most store-bought products contain sugar and other unhealthy additives. My mom preserves gherkins and makes them in batches of 40-60 jars - they last for months without refrigeration.

I prefer making refrigerator pickles because they are easier to prepare and less likely to get soft. I followed my mom's recipe but used a healthy low-carb sweetener instead of sugar. If you want to make pickles in batches and preserve them, The Kitchn has a great step-by-step guide.

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Preparation time

Hands-on
Overall

Nutritional values (per pickle, 2 oz/ 57 g):

0.9 grams 0.6 grams 0.3 grams 0.1 grams 0 grams 7 calories
Total Carbs1.5grams
Fiber0.6grams
Net Carbs0.9grams
Protein0.3grams
Fat0.1grams
of which Saturated0grams
Energy7kcal
Magnesium and Potassiumtrace

Macronutrient ratio: Calories from carbs (62%), protein (25%), fat (13%)

Ingredients (makes 1-quart/ 1 l jar):

Other spices you can use:

Instructions:

  1. Depending on the size and your preference, you can use whole cucumbers, sliced cucumbers or cut them into spears. Prepare the pickling brine. In a small saucepan, heat up 2 cups of water and a cup of vinegar. Once simmering, take off the heat and add Erythritol and salt. Stir until dissolved and set aside. Peel and slice the onion and garlic. |Low-Carb Refrigerator Pickles
  2. Place all the spices (sliced onion, garlic, peppercorns, mustard seeds, allspice, bay leaf and dill seeds) at the bottom of a large jar (I used a Fido jar). |Low-Carb Refrigerator Pickles
  3. Pack the cucumbers into the jar, add fresh dill (if used), and pour in the prepared brine. Let it cool to room temperature, cover with a lid and place in the fridge for at least 2 days to infuse with the spices.
    |Low-Carb Refrigerator Pickles Keep them in the fridge for up to 3 months. |Low-Carb Refrigerator Pickles

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (7)

I love pickles- I've never tried making them, though.  I guess I always thought it was harder?  Also, I love Bubbies dill pickles- they're fermented versus just pickled.  I might try making some though, seeing how easy it is.  Thanks for sharing!

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Thanks a lot. They were perfect!!

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Love them and easy to make.

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On my way to making a batch of pickles, Thank you!!

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I hope you like them! I make them every July-August when cucumbers are in season Smile

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Hi Martina'
I make a fermented countertop pickle that is super simple. In a clean 1 litre jar add 1 tbsp pickling salt, 2-4 large cloves of peeled garlic, fresh dill weed heads and leaves. Pack the jar with small pickling cucumbers or larger ones cut into spears. Pack the top of jar with more dill weed leaves and tops and additional garlic if desired. Fill the jar with cool previously boiled water so all the cucumbers are completely covered-- approximately 3 cups. Loosely cover the jar and leave on the counter top for 2-4 days until the desired sourness is achieved. Once fermented to taste, store in the refridgerator. You can add other spices but I like the simple garlic dill flavour.
Thanks for letting me share.

Reply

Fermented pickles are even better - thank you for sharing! Smile

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